Registered Dietician
Job Summary:
The part time PACE Registered Dietician (RD) is responsible for developing and coordinating monthly menus with the Asian Heritage Healthcare food service vendor, assessing
the dietary/nutritional needs of its participants and providing nutritional counseling and education to participants, as well as educating and counseling family members/caregivers on dietary issues. The RD is responsible for oversight of the Nutrition and Dietary Services Department and for leadership/management of staff and volunteers in the department, including oversight and collaboration with the Food Service Manager as well as direction and supervision to Dietary Aides.
Qualifications and Requirements:
Education:
- Bachelor’s Degree from an ADA accredited institution with a major in nutrition. Master’s Degree preferred.
- Registered Dietitian in California
- Current ServSafe Food Protection Manager Certification and Instructor Status with Current Food Handlers Card
- Valid California driver’s license and unlimited access to reliable transportation with automobile insurance
Skills and Knowledge:
- Skilled in the management of personnel and a department.
- Skilled in developing workflows and processes.
- Excellent organizational skills.
- Excellent written and verbal communication skills.
- Broad knowledge base of health care problems of the frail elderly.
- Skilled in physical assessment and triaging.
- Knowledge of common safety hazards and precautions to establish a safe work environment.
- Skilled in preparing and maintaining records and writing reports and responding to correspondence.
- Skilled in developing and maintaining department quality assurance.
- Skilled in establishing and maintaining effective working relationships with participants, medical staff, staff members and family caregivers.
- Ability to react calmly and effectively in emergency situations.
Medical Clearance:
Employees must have medical clearance for communicable diseases and up-to-date immunizations before having direct participant contact.
Competency:
Position specific competencies for the Registered Dietitian must be met prior to assuming participant care.
Physical Demands and Working Conditions:
The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. In compliance with ADA requirements, reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
Work Environment:
Employee must be able to work effectively within an interdisciplinary team model, interfacing and collaborating with a wide range of clinical and social services disciplines who work together to manage the PACE participants’ care. The work setting is in an Adult Day Health Center and primary care clinic environment with moderate noise levels and controlled temperatures.
Physical Requirements:
Requires manual and finger dexterity and eye-hand coordination; the ability to use department equipment; and the ability to lift/carry up to 30 pounds using appropriate body mechanics with reasonable accommodation if needed.
Visual, Hearing and Communication Requirements:
Requires corrected vision and hearing to normal range, with or without reasonable accommodation. Ability to communicate by way of the telephone with participants, customers, vendors and staff.
Pressure Factor:
Requires working under stressful conditions. Working conditions may be noisy and crowded and fluctuating indoor temperatures. Moderate pressure to meet scheduled deadlines. Potential for exposure to verbal aggression by client, vendors, and staff.
Environmental Conditions:
May be exposed to a risk of bodily injury through contact with moving instrumentation, toxic substances, medicinal preparations, bodily fluids, communicable diseases and any other conditions common in a healthcare environment. Subject to unpleasant odors.
Duties and Responsibilities:
- Participant initial, scheduled, and unscheduled reassessments.
- Participate in developing an individualized plan of care in collaboration with the Interdisciplinary Team (IDT) to meet the participant’s nutritional needs.
- Performs nutritional assessments when participant’s condition changes to determine participant’s on-going needs.
- Makes recommendations to the primary care provider for changes in diet orders when the client needs a different consistency/texture of food.
- Based on the nutritional needs identified in assessments, ensures that participant and family receive nutritional counseling. Ensures participant and/or family members are able to do return verbalization of education.
- Develops menus in collaboration with the food services vendor to meet one-third RD nutritional requirements, provide cost effective food options, and are nutritionally sound for a frail elderly population.
- Develops patient educational material.
- Supervises food service manager and dietary aides. Completes initial and annual competency for each, including safe food handling.
- Assist in the implementation of department competency plan for food service-related staff.
- Responsible for oversight of and training on infection control measures in the kitchen and food service areas to maintain food safety.
- Participates in the orientation of new staff and volunteers. This includes providing specific training for any new staff or volunteer who is going to assist with serving food.
- Trains staff, volunteers, and participants in nutrition related topics.
- Participates in daily IDT meetings
- Participates in and support Quality Initiatives
- Contribute to research and other department activities as assigned.
- Provides age specific competent care to older adults served including knowledge of the aging process.
- Knows and adheres to philosophy and goals of [AHHC PACE].
- Maintain professional level and remains current with new advances.
- Act only within the scope of his or her authority to practice
- Other duties as assigned.